Results 41 to 50 of about 50,192 (314)
Business Strategy and the Environment, EarlyView.ABSTRACT Food waste and loss (FWL) remains a critical challenge across food supply chains (SCs) globally, with approximately one‐third of all food produced for human consumption discarded or lost each year. This study systematically reviews how supply chain innovation (SCI) can mitigate FWL.
Ilias Vlachos
wiley +1 more source
Prospects for using powders from pumpkin pulp and rose hips in bakery products
Vestnik MGTUResearch to study the influence of pumpkin and rosehip powders obtained by infrared drying on sensory characteristics, nutritional value and cost of raw materials for bakery products made from premium grade wheat flour has been carried out at the ...
Sapozhnikov A. N. +2 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
wiley +1 more source
Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives
Foods, 2019 Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes
Laura Roman, Mario M. Martinez
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Business Strategy and the Environment, EarlyView.ABSTRACT Industrial symbiosis (IS) represents a key strategy for industrial decarbonisation (ID) by converting one industry's waste into valuable inputs for another, reducing emissions and resource extraction. Scientific studies have explored the concept, implementation approaches and theoretical foundations of IS.
Marzieh Dehghan Niri +2 more
wiley +1 more source
Food and Environment Safety, 2018 The paper presents the results of calculation on the basis of the basic principles of theoretical qualimetry of the complex index of quality of sugars and sugar substitutes.
Antonella DOROHOVYCH +2 more
doaj
Czech Journal of Food SciencesBecause grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties and bakery ...
Amal Hassan Alshawi
doaj +1 more source
Material Inventory Optimization in Bakery Supply Chain: Implications for Food Security in Nigeria [PDF]
International Journal of Supply and Operations Management, 2015 The study determined optimum inventory levels for various bakery resources using the bread supply chain network in Onitsha City. Structured questionnaires were administered among bakery factories.
Stephen Nwanya
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The rapid proliferation of chemicals and nanomaterials (CNMs) has resulted in significant cross‐sector innovation, delivering product enhancements such as improved UV protection and waterproof textiles. However, these advances present urgent challenges regarding human safety, environmental hazards, and regulatory compliance. Despite the recent
Alessandra Fiorucci +4 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Suboptimal foods, that is, safe and nutritious products that deviate from market standards because of cosmetic defects, packaging damage, or proximity to date labels, constitute a major source of avoidable food waste. Evidence on how firms can reduce this waste and capture value still remains fragmented across disciplines and supply‐chain ...
Marilena Gemtou +2 more
wiley +1 more source